Eightyrecipes
Grilled Pork Tenderloin
This grilled pork tenderloin is coated in a smoky spice rub, seared over direct heat, then finished over indirect heat until juicy and tender. It is an easy summer main that comes together in about 30 minutes and slices into pretty medallions.
Ingredients
For the Pork
- 1 pork tenderloin 450 to 550 g / about 1 lb, silverskin trimmed
- 1 tablespoon olive oil
For the Spice Rub
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 tablespoon brown sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon chilli powder
For the Glaze (optional)
- 1-2 tablespoons BBQ sauce optional
Instructions
- Set up a two zone fire on your grill, one hot side for searing and one cooler side to finish. Pat the pork tenderloin dry with kitchen roll and rub it all over with the olive oil.
- Mix the smoked paprika, garlic powder, onion powder, brown sugar, chilli powder, salt, black pepper, and thyme. Coat the pork evenly in the rub on all sides.
- Sear the tenderloin over the hot zone for about 2 minutes per side, turning until the whole surface is nicely coloured.
- Move the pork to the cool zone and close the lid. Cook for 12 to 18 minutes, turning once halfway, until the thickest part reads 145°F (63°C).
- Optional: brush lightly with BBQ sauce during the last 2 to 3 minutes so the glaze sets without burning.
- Rest the pork for 5 minutes, then slice into medallions against the grain and serve.
Notes
Nutrition values are an estimate. Cook to temperature rather than time: pull the pork at 145°F (63°C) and rest 5 minutes. Remove the silverskin before seasoning so the meat does not curl. The same rub works well on chicken breasts or thighs.
Nutrition
Nutrition is an estimate, calculated automatically.
Tried this recipe?Tag @eightyrecipes on Instagram and Pinterest, we love to see it. ★ Leave a rating